WO2023081996A1 - Prémélange pour produits alimentaires - Google Patents

Prémélange pour produits alimentaires Download PDF

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Publication number
WO2023081996A1
WO2023081996A1 PCT/CA2022/051646 CA2022051646W WO2023081996A1 WO 2023081996 A1 WO2023081996 A1 WO 2023081996A1 CA 2022051646 W CA2022051646 W CA 2022051646W WO 2023081996 A1 WO2023081996 A1 WO 2023081996A1
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WO
WIPO (PCT)
Prior art keywords
food product
premix
quinoa
cooking
corn flour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CA2022/051646
Other languages
English (en)
Inventor
Sherri Lee GERROW
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
McCain Foods Ltd
Original Assignee
McCain Foods Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to EP22891234.1A priority Critical patent/EP4429478A4/fr
Priority to AU2022388087A priority patent/AU2022388087A1/en
Priority to US18/708,898 priority patent/US20250024866A1/en
Priority to KR1020247018913A priority patent/KR20240100409A/ko
Priority to CN202280083700.4A priority patent/CN118434295A/zh
Priority to CA3237707A priority patent/CA3237707A1/fr
Application filed by McCain Foods Ltd filed Critical McCain Foods Ltd
Priority to JP2024527869A priority patent/JP2024541361A/ja
Priority to MX2024005665A priority patent/MX2024005665A/es
Publication of WO2023081996A1 publication Critical patent/WO2023081996A1/fr
Anticipated expiration legal-status Critical
Priority to CONC2024/0006980A priority patent/CO2024006980A2/es
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the present disclosure relates to premixes for food product and the food products prepared using the premixes.
  • the present disclosure relates to premixes for vegetable food products such as root vegetable food products including hashbrowns and croquettes.
  • Cooked and par-cooked food products such as hashbrowns and croquettes are popular food items for their convenience and taste.
  • Their production on an industrial scale requires par-cooking (e.g. parfrying or oven-cooking) large amounts of starchy vegetable mixtures at elevated temperatures and optionally freezing the par-cooked product while maintaining adequate frozen solid content, ease of reconstitution by the end user, and texture and colour in the end food product.
  • Conventional formulations for such food products lead to crumbing in the fryer and undesirable texture, colour, and frozen solid content, or can include expensive ingredients that are costly to use on large scale.
  • a composition comprising quinoa such as quinoa flakes, corn flour such as yellow corn flour, and rice flour can be used as a premix for food products to be cooked or par-cooked (e.g. parfried) such as hashbrown (e.g. potato hashbrown) and croquettes to obtain pleasant organoleptic properties including palatable texture and flavour and an acceptable frozen solid content (in the case where the cooked or par-cooked food product was frozen to be reconstituted by end user), and to reduce crumbing during the cooking or par-cooking such as parfrying. It was also observed that food products comprising the premix required shorter par-cooking time and lower parcooking temperature to achieve the desired attributes (e.g. solid content, colour and other visual appearances, texture e.g. crispiness).
  • the present disclosure includes a premix for food product comprising quinoa, corn flour, rice flour, and optionally one or more additional agents.
  • the present disclosure includes a food product comprising the premix of the present disclosure and a matrix.
  • the present disclosure includes a method of preparing a food product comprising combining a premix of the present disclosure with a matrix to obtain a food product mixture; and optionally cooking or par-cooking the food product mixture.
  • the present disclosure includes a method of preparing a food product comprising providing a premix of the present disclosure; combining the premix with a matrix to obtain a food product mixture; and optionally cooking or par-cooking the food product mixture.
  • the present disclosure includes a food product for cooking or for par-cooking comprising a premix of the present disclosure and a matrix.
  • the present disclosure includes use of a premix of the present disclosure in a food product.
  • the present disclosure includes use of a premix of the present disclosure in a food product for cooking or for par-cooking.
  • the present disclosure includes use of a premix of the present disclosure in the preparation of a food product, optionally for cooking or for parcooking.
  • internal temperature refers to the temperature in the inside of the product after being cooked for consumption. It can be appreciated that generally in the field of food product for consumption, an internal temperature of about 72°C or higher is desired. The internal temperature is a function of the solid content (% solids) of the food product.
  • the present disclosure includes a premix for food product comprising quinoa, corn flour, rice flour, and optionally one or more additional agents.
  • the present disclosure includes a food product comprising the premix of the present disclosure and a matrix.
  • the present disclosure includes a food product for cooking or for par-cooking comprising a premix of the present disclosure and a matrix.
  • the quinoa is selected from quinoa flakes, quinoa flour, whole quinoa, dried cooked quinoa, and combinations thereof. In some embodiments, the quinoa is quinoa flakes. In some embodiments, the quinoa flakes are white quinoa flakes.
  • the corn flour is yellow corn flour, white corn flour or combinations thereof. In some embodiments, the corn flour is yellow corn flour.
  • the one or more additional agents are selected from a colourant, a flavouring agent, a manufacturing aid, a visual particulate, a texturizing agent, and combinations thereof.
  • the flavouring agent can include salt, pepper, sugar, herbs, spices, natural flavours, and mixtures thereof.
  • the flavouring agent comprises salt, pepper, and sugar.
  • one or more additional agents are salt and pepper.
  • the manufacturing aid is a flow agent and/or a dust control agent.
  • the flow agent includes silicon dioxide, calcium silicate, and/or tricalcium phosphate.
  • the dust control agent is one or more oils.
  • the dust control agent can be selected from sunflower oil, vegetable oil, and mixtures thereof.
  • the vegetable oil is selected from canola oil, soy oil, cottonseed oil and mixtures thereof.
  • the visual particulate can include dried vegetable, dried fruit, starch particulates, and herbs.
  • the starch particulates are coloured starch particulates such as mock fruit or mock vegetables.
  • the colourants are selected from paprika extract, turmeric extract, caramel, annatto, and mixtures thereof.
  • the texturizing agent is selected from food starches, food dextrins and mixtures thereof.
  • the food starches are selected from corn starch, potato starch, tapioca starch, and mixtures thereof.
  • the food dextrins are selected from potato, corn, tapioca, pea, and rice.
  • the weight ratio of the quinoa:the corn flourthe rice flour is about 1 to 10:0.5 to 1 .5:0.5 to 1 .5, about 1 to 4:0.5 to 1 .5:0.5 to 1 .5, about 1 .5 to 3.5:0.7 to 1.3:0.7 to 1.3, about 0.75 to 1.25:0.35 to 0.65:0.35 to 0.65, or about 0.9 to 1.1 :0.4 to 0.6:0.4 to 0.6.
  • the weight ratio of the quinoa:the corn flourthe rice flour is about 2:1 :1.
  • the weight ratio of the quinoa:the corn flourthe rice flour is about 3:1 :1.
  • the weight ratio of the quinoa:the corn flourthe rice flour is about 2: 1 :0.5.
  • the premix of the present disclosure comprises about 35% w/w to about 60% w/w of the quinoa; about 20% w/w to about 32.5% w/w of the corn flour; and about 20% w/w to about 32.5% w/w of the rice flour.
  • the premix of the present disclosure comprises about 45% w/w to about 55% w/w of the quinoa; about 22.5% w/w to about 27.5% w/w of the corn flour; and about 22.5% w/w to about 27.5% w/w of the rice flour.
  • the premix of the present disclosure comprises about 50% w/w of the quinoa; about 25% w/w of the corn flour; and about 25% w/w of the rice flour.
  • the premix of the present disclosure comprises about 35% w/w to about 50% w/w of the quinoa; about 10% w/w to about 24% w/w of the corn flour; about 10% w/w to about 24% w/w of the rice flour; and about 2% w/w to about 45% w/w of the one or more additional agents.
  • the premix of the present disclosure comprises about 35% w/w to about 45% w/w of the quinoa; about 15% w/w to about 24% w/w of the corn flour; about 15% w/w to about 24% w/w of the rice flour; and about 7% w/w to about 35% w/w of the one or more additional agents.
  • the premix of the present disclosure comprises about 35% w/w to about 40% w/w of the quinoa; about 15% w/w to about 20% w/w of the corn flour; about 15% w/w to about 20% w/w of the rice flour; and about 20% w/w to about 35% w/w of the one or more additional agents.
  • the premix of the present disclosure comprises about 38% w/w of the quinoa; about 19% w/w of the corn flour; about 19% w/w of the rice flour; and about 24% w/w of the one or more additional agents.
  • the quinoa is quinoa flakes
  • the corn flour is yellow corn flour.
  • the premix of the present disclosure comprises quinoa flakes, yellow corn flour and rice flour.
  • the food product of the present disclosure comprises a matrix.
  • the matrix comprises a vegetable, a dairy product, a dairy-substitute product, a meat product, a meat-substitute product, a precooked food item or combinations thereof.
  • the matrix comprises a vegetable, a dairy product, a dairy-substitute product, a meat product, a meat-substitute product, a pre-cooked food item, or combinations thereof.
  • the vegetable is a starchy vegetable, such as a root vegetable.
  • the vegetable is selected from potato, sweet potato, yam, taro, carrot, turnip, yucca, rutabaga, corn, beans, lentils, green beans, zucchini, squash, pumpkin, and combinations thereof.
  • the vegetable can be included in the food product in a variety of shapes and sizes. For example, the vegetable can be cut, sliced, minced, diced, mashed or ground. In some embodiments, the vegetable can be formed into a dough-like consistency and formed into shapes to fit commercial and/or manufacture needs.
  • the dairy product can include cheese, processed cheese products, and paneer.
  • the dairy-substitute product includes dairy-free cheese substitutes.
  • the dairy-substitute product is a nut-based cheese-substitute, a plant-based cheese substitute or mixtures thereof.
  • the nut-based cheese substitute can be cashew-based cheese substitute, almond-based cheese substitute, or the like.
  • the plant-based cheese substitute can comprise tapioca starch, agar agar powder, potato starch, plant-based protein, plantbased flour, coconut milk or mixtures thereof.
  • the dairy-substitute product comprises nutritional yeast.
  • Examples of the meat product include but are not limited to poultry, beef, pork, fish, sea food and mixtures thereof.
  • the poultry is selected from chicken, duck, turkey, goose, and combinations thereof.
  • Examples of the meat- substituted product include but are not limited to plant-based meat-substituted products.
  • the plant-based meat substitute product is tofu.
  • the plant-based meat-substitute products comprise one or more of legumebased protein and grain-based protein, such as pulse protein (e.g. pea protein, chickpea protein, lentil protein, bean protein), soy protein, and rice protein.
  • the meat product and meat-substituted product can be in the form of cut pieces of suitable sizes, or can be ground or in the form of a paste or dough. It is also contemplated that a combination of cut pieces, ground, and paste or dough can be used.
  • the pre-cooked food item can be cooked pasta.
  • the cooked pasta can be macaroni.
  • the matrix can comprise more than one type of ingredient.
  • the food product can be a macaroni and cheese bite formulated with pre-cooked macaroni, cheese, and the premix of the present disclosure.
  • matrixes comprising components having some moisture can increase the cohesiveness of the formed food product by hydrating the quinoa.
  • the food product mixture comprises about 0.5% w/w to about 10% w/w of the quinoa flakes, about 0.1 % w/w to about 5%w/w of the yellow corn flour, and about 0.1 % w/w to about 5% w/w of the rice flour prior to being cooked or parcooked. In some embodiments, the food product mixture comprises about 0.75% w/w to about 2% w/w of the quinoa flakes, about 0.3% w/w to about 1 %w/w of the yellow corn flour, and about 0.3% w/w to about 1 % w/w of the rice flour prior to being cooked or parcooked.
  • the food product mixture comprises about 1 % w/w of the quinoa flakes, about 0.5% w/w of the yellow corn flour, and about 0.5% w/w of the rice flour prior to being cooked or par-cooked. In some embodiments, the food product mixture comprises less than 3% w/w of quinoa flakes prior to being cooked or par-cooked.
  • the concentration of the premix is about 1 % to about 25% w/w of the premix in the food product mixture (/.e. the green mixture). In some embodiments, the concentration of the premix is about 1 % w/w to about 15% w/w, or about 1 % to about 10% w/w of the premix in the food product mixture. In some embodiments, the concentration of the premix is about 1 .5% w/w to about 8% w/w of the premix in the food product mixture. In some embodiments, the concentration of the premix is about 2% w/w to about 5% w/w of the premix in the food product mixture.
  • the food product comprises sufficient amount of the premix to achieve an amount of quinoa of about 0.5% w/w to about 3% w/w or about 1 % w/w to about 2% w/w based on the weight of the food product mixture (/.e. the green mixture).
  • food products comprising the premix of the present disclosure had acceptable solid content after cooking or par-cooking. It can be appreciated that an acceptable but not required solid content for the field of the present application is about 39% by weight or higher. It can also be appreciated that a higher solid content is desirable in some contexts depending on commercial and manufacture needs. For instance, for some products such as hashbrowns and croquettes a solid content of about 44% or above is desirable but not required.
  • the food product of the present disclosure has a solid content of about 39% by weight. In some embodiments, the food product of the present disclosure has a solid content of about 39% or above 39% by weight. In some embodiments, the food product of the present disclosure has a solid content of about 25% or higher, about 30% or higher, about 35% or higher, or about 39% or higher by weight. In some embodiments, the food product of the present disclosure has a solid content of at least about 25%, at least about 30%, at least about 35%, or at least about 39% by weight.
  • the food product of the present disclosure has a solid content of about 39% to about 70%, about 39% to about 65%, about 39% to about 60%, about 40% to about 65%, about 40% to about 60% by weight. In some embodiments, the food product of the present disclosure has a solid content of less than about 70%, less than about 65%, or less than about 60%.
  • the food product is in the form of a patty or a cylindrical shape.
  • the food product is a hashbrown, a fry, a croquette, or a vegetable mash patty.
  • the food product is cooked or par-cooked, optionally the food product is fried or parfried. In some embodiments, the food product is frozen. In some embodiments, the food product is reconstituted by heat.
  • the food product further comprises one or more additional ingredients selected from flow agents, dust control agents, flavouring agents, colourants, texturizing agents, visual particulates, and combinations thereof.
  • flow agents, dust control agents, flavouring agents, colourants, texturizing agents, visual particulates are each as described herein.
  • the food product comprises about 1 % w/w to about 25% w/w, or about 1 % w/w to about 15% w/w of the premix prior to being cooked or par- cooked. In some embodiments, the food product comprises about 1 % w/w to about 10% w/w of the premix prior to being cooked or par-cooked. In some embodiments, the food product comprises about 1.5% w/w to about 8% w/w of the premix, optionally about 2% w/w to about 5% w/w of the premix prior to being cooked or par-cooked.
  • the food product comprises about 0.5% w/w to about 10% w/w of the quinoa, about 0.1 % w/w to about 5% w/w of the corn flour, and about 0.1 % w/w to about 5% w/w of the rice flour prior to being cooked or par-cooked. In some embodiments, the food product comprises about 0.75% w/w to about 2% w/w of the quinoa, about 0.3% w/w to about 1 %w/w of the corn flour, and about 0.3% w/w to about 1 % w/w of the rice flour prior to being cooked or par-cooked. In some embodiments, the food product comprises about 1 % w/w of the quinoa, about 0.5% w/w of the corn flour, and about 0.5% w/w of the rice flour prior to being cooked or par-cooked.
  • the present disclosure includes a method of preparing a food product comprising combining a premix of the present disclosure with a matrix to obtain a food product mixture; and optionally cooking or par-cooking the food product mixture.
  • the present disclosure includes a method of preparing a food product comprising providing a premix of the present disclosure; combining the premix with a matrix to obtain a food product mixture; and optionally cooking or par-cooking the food product mixture.
  • the method of the present disclosure further comprises combining the premix, the matrix and/or the food product mixture with one or more additional ingredients selected from flavouring agents, colourants, texturizing agents, visual particulates, flow agents, dust control agents, and combinations thereof.
  • the flavouring agents, colourants, texturizing agents, visual particulates, flow agents, dust control agents are each as described herein.
  • the method of the present disclosure further comprises shaping the food product mixture prior to the cooking or par-cooking.
  • the method of the present disclosure further comprises freezing the food product.
  • the matrix is as described herein.
  • the food product is shaped into a patty or a cylindrical shape.
  • the food product is a hashbrown, a fry, a croquette, or a vegetable mash patty, optionally the food product is a hashbrown.
  • the cooking or the par-cooking is performed by frying, deep frying, oven frying, baking, roasting, vacuum frying, radiant frying, or combinations thereof.
  • the present disclosure includes use of a premix of the present disclosure in a food product.
  • the present disclosure includes use of a premix of the present disclosure in a food product for cooking or for par-cooking.
  • the present disclosure includes use of a premix of the present disclosure in the preparation of a food product, optionally for cooking or for parcooking.
  • the premix of the present disclosure can be prepared as described below in the Examples.
  • the premix can be prepared by combining all the components of the premix into a mixture.
  • the quinoa, the corn flour, and the rice flour can be combined into a mixture, while the one or more additional agents can be combined with the mixture of the quinoa, the corn flour, and the rice flour sequentially or together as needed.
  • the one or more additional agents may be combined with the mixture of the quinoa, the yellow corn flour, and the rice flour immediately before or concurrently with combining the mixture and the matrix of the food product.
  • the premix comprising quinoa, corn flour, and rice flour can be combined with the matrix and the one or more additional agents may be added after sequentially or together as needed.
  • any suitable method of combining the premix of the present disclosure with the matrix of the food product may be used.
  • the premix can be metered into the matrix to the desired weight percentage and the resulting mixture mixed until substantially homogenous distribution.
  • the mixing is performed by augers and/or paddles.
  • the food product comprising the premix of the present disclosure can be cooked or par-cooked by methods including frying, deep frying, baking, roasting, oven cooking, air frying, vacuum frying, radiant frying, and combinations thereof. In some embodiments, the food product is fried or parfried.
  • the cooked or par-cooked food product can be frozen.
  • the frozen food product can be reconstituted by the end user by heating. Any conventional heating methods for reconstituting frozen food products may be used.
  • suitable methods of heating for reconstituting frozen food products include but are not limited to frying, deep frying, baking, roasting, oven cooking, air frying, vacuum frying, microwaving, radiant frying, and combinations thereof.
  • Quinoa flakes used herein was rolled white quinoa flakes (Bay State Milling, PC165707).
  • the flours used herein were Ingredion native corn and rice flours.
  • Solids content in the frozen products were analyzed using a CEM Smart TracTM II according to manufacturer directions.
  • the CEM Smart Trac II combines microwave drying with nuclear magnetic resonance (NMR) to accurately measure the moisture and fat (as-is) of food products.
  • Frozen samples were homogenized by grinding and presented to the instrument. Solids were calculated on weight loss basis of the sample over the microwave drying. It can be appreciated that other methods of measuring solid content known in the field can also be used. For example, suitable methods include ovendrying, vacuum oven drying, followed by NMR analysis.
  • Exemplary premixes of the present disclosure can be prepared as generally described herein.
  • Quinoa, corn flourand rice flour were combined into a mixture. The combining was done by blending. The premix can be used as such. It is also contemplated that other additional agents can be added to the mixture of quinoa, corn flour, and rice flour. For instance, it can be convenient for other ingredients used in food products to be included in the premix to facilitate manufacture. For the purpose of this example, different premixes were made with:
  • exemplary premixes were made with quinoa flakes, yellow corn flour and rice flour, and are shown in Table 1 . It should be noted that additional agents such as flavour agents, flow agents and/or texturizing agents can be added depending on the need of the batch of food product, such as different flavours of food products, and do not impact how the premix is used with the matrix ingredients or how the premix functions in the resulting food product. As such, specific additional agents in the exemplary premixes shown below are not listed. Nevertheless, the exemplary premixes can include one or more additional agents.
  • Table 1 - Exemplary Premixes a %w/w in Table 1 were calculated based on total weight of quinoa flakes, yellow corn flour and rice flour. It can be appreciated that if the premix also included additional agents, the % w/w of each of the three components based on the total weight of the premix would change. For example, premix 2 was also made with 23.63% w/w salt and 0.38% w/w pepper based on total weight of the premix, in which case the premix 2 comprised 38% w/w quinoa flakes, 19% w/w yellow corn flour and 19% w/w rice flour based on the total weight of the premix.
  • Example 2 Preparation of Food Products
  • the food products can be prepared by mixing the premix as prepared in example 1 with the matrix as exemplified below.
  • the premix was metered into the matrix to the desired weight percentage.
  • the premix and the matrix were combined until substantially homogenous distribution.
  • the combining was done with augers or paddles.
  • Grated or chopped potatoes and/or sweet potatoes were used for example to make hashbrowns and croquettes, which typically comprise sliced, shredded, minced, diced, cut, chopped or grated vegetables. Mashed potatoes were also tested to make a dough-type mixture with the premix.
  • the premix was combined with the matrix into a homogeneous food product mixture (the green mixture).
  • This food product mixture was shaped into the form of the final product, for example into the form of a patty for hashbrowns or small cylindrical shape for croquettes.
  • Dough-type mixture of mashed or ground matrixes such as mashed potato was shaped into various shapes including small round discs according to commercial needs.
  • the shaped food product mixture was then parfried.
  • the solid content, texture, visual appearance, and flavour were examined.
  • Table 2 Exemplary Food Products Containing Premixes a % w/w based on weight of the green mixture (green weight) before parfrying. This concentration means that a given premix as shown in Table 1 was used to achieve a concentration of the components shown in Table 2. For example, in Food Product Example 1 , the premix 1 was used to achieve a concentration of 2% w/w quinoa flakes in the green weight. b Premix 2 was also used with salt and pepper as additional agents. (23.63% w/w salt and 0.38% w/w pepper, 38% w/w quinoa flakes, 19% w/w yellow corn flour and 19% w/w rice flour based on total weight of the premix).
  • T able 4 shows results of solid content (% solid) of mash formed and chopped formed food products formulated with different premixes comprising different concentrations of quinoa, rice flour and corn flour.
  • Other suitable standard binder ingredient includes cornstarch.
  • c % w/w oil is function of the overall % solid. % w/w oil was assessed to determine what proportion of the solid content is contributed to by the oil.
  • the food products tested included hashbrowns, croquettes, and discs of mashed potato mixed with the premix.
  • the formed food product mixtures were parfried or fried into food products.
  • the parfried or fried food products were frozen.
  • the frozen food products were reconstituted by heating such as by frying, baking, or microwaving. The results were consistent across different forms of food products and different cooking methods.

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  • Seeds, Soups, And Other Foods (AREA)

Abstract

La présente invention concerne un prémélange pour produits alimentaires tels que des galettes ("hashbrown") et des croquettes, le prémélange comprenant du quinoa tel que des flocons de quinoa, de la farine de maïs telle que de la farine de maïs jaune, et de la farine de riz. La présente invention concerne également des produits alimentaires pour cuisson ou pour cuisson partielle et des produits alimentaires comprenant le prémélange de la présente invention. En outre, la présente invention concerne des procédés de préparation de produits alimentaires de la présente invention.
PCT/CA2022/051646 2021-11-10 2022-11-07 Prémélange pour produits alimentaires Ceased WO2023081996A1 (fr)

Priority Applications (9)

Application Number Priority Date Filing Date Title
AU2022388087A AU2022388087A1 (en) 2021-11-10 2022-11-07 Premix for food products
US18/708,898 US20250024866A1 (en) 2021-11-10 2022-11-07 Premix for food products
KR1020247018913A KR20240100409A (ko) 2021-11-10 2022-11-07 식품용 프리믹스
CN202280083700.4A CN118434295A (zh) 2021-11-10 2022-11-07 用于食品的预混料
CA3237707A CA3237707A1 (fr) 2021-11-10 2022-11-07 Premelange pour produits alimentaires
EP22891234.1A EP4429478A4 (fr) 2021-11-10 2022-11-07 Prémélange pour produits alimentaires
JP2024527869A JP2024541361A (ja) 2021-11-10 2022-11-07 食品のためのプレミックス
MX2024005665A MX2024005665A (es) 2021-11-10 2022-11-07 Premezcla para productos alimenticios.
CONC2024/0006980A CO2024006980A2 (es) 2021-11-10 2024-05-30 Premezcla para productos alimenticios

Applications Claiming Priority (2)

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US202163278009P 2021-11-10 2021-11-10
US63/278,009 2021-11-10

Publications (1)

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WO2023081996A1 true WO2023081996A1 (fr) 2023-05-19

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PCT/CA2022/051646 Ceased WO2023081996A1 (fr) 2021-11-10 2022-11-07 Prémélange pour produits alimentaires

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US (1) US20250024866A1 (fr)
EP (1) EP4429478A4 (fr)
JP (1) JP2024541361A (fr)
KR (1) KR20240100409A (fr)
CN (1) CN118434295A (fr)
AR (1) AR127613A1 (fr)
AU (1) AU2022388087A1 (fr)
CA (1) CA3237707A1 (fr)
CO (1) CO2024006980A2 (fr)
MX (1) MX2024005665A (fr)
WO (1) WO2023081996A1 (fr)

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US20150037484A1 (en) * 2013-07-30 2015-02-05 Elwha Llc Methods and Compositions Related to French Fry Dough and Products Thereof

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US20120009299A1 (en) * 2010-07-12 2012-01-12 Caravan Ingredients Inc. Microwavable frozen cookie dough
CN110250238A (zh) * 2019-07-16 2019-09-20 肇东市谷根香农业发展有限公司 一种五谷杂粮松饼预拌粉及其制备方法
CN110584095A (zh) * 2019-09-17 2019-12-20 黑龙江八一农垦大学 一种女性经期营养粉及其制备方法
CN110742240A (zh) * 2019-10-29 2020-02-04 青海淼塔源农牧科技有限公司 一种藜麦麦片及其制备方法
CN111567799A (zh) * 2020-06-17 2020-08-25 毛乃鹰 营养粉及其制备方法
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CN112825998A (zh) * 2021-01-08 2021-05-25 古浪伊禧堂伟业生物科技有限公司 一种小麦胚芽复合营养粉固体饮料及其制备方法
CN113261665A (zh) * 2021-04-26 2021-08-17 谢百波 一种用于控制体重的组合物及其制备方法和应用

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S. EL-SEBEAY, HAFEZ LAMIA: "Chemical and Biological Evaluation of Some Products from Quinoa-Based Blends for Celiac Disease", ALEXANDRIA JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 15, no. 1, 1 June 2018 (2018-06-01), pages 23 - 34, XP093067672, ISSN: 1687-3920, DOI: 10.21608/ajfs.2018.16346 *
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JP2024541361A (ja) 2024-11-08
EP4429478A4 (fr) 2025-09-17
CA3237707A1 (fr) 2023-05-19
KR20240100409A (ko) 2024-07-01
US20250024866A1 (en) 2025-01-23
CN118434295A (zh) 2024-08-02
AU2022388087A1 (en) 2024-06-20
EP4429478A1 (fr) 2024-09-18
CO2024006980A2 (es) 2024-07-18
MX2024005665A (es) 2024-05-29
AR127613A1 (es) 2024-02-14

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